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Molecular mechanisms by which dietary isoflavones potentially prevent atherosclerosis

Cassidy, A., de Pascual, S. and Rimbach, G. (2003) Molecular mechanisms by which dietary isoflavones potentially prevent atherosclerosis. Expert Reviews in Molecular Medicine, 5 (24). pp. 1-15. ISSN 1462-3994

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To link to this item DOI: 10.1017/S1462399403006732

Abstract/Summary

Dietary isoflavones are currently receiving much attention because of their potential role in preventing coronary artery disease and other chronic diseases. Accumulating evidence from cell culture and laboratory animal experiments indicates that isoflavones have the potential to prevent or delay atherogenesis. Suggested mechanisms of action include: a reduction in low-density lipoprotein (LDL) cholesterol and a potential reduction in the susceptibility of the LDL particle to oxidation; (2) an improvement in vascular reactivity; (3) an inhibition of pro-inflammatory cytokines, cell adhesion proteins and nitric oxide (NO) production; and (4) an inhibition of platelet aggregation. These mechanisms are consistent with the epidemiological evidence that a high consumption of isoflavone-rich soy products is associated with a reduced incidence of coronary artery disease. Biological effects of isoflavones are dependent on many factors, including dose consumed, duration of use, protein-binding affinity, and an individual's metabolism or intrinsic oestrogenic state. Further clinical studies are necessary to determine the potential health effects of isoflavones in specific population groups as we currently know little about age-related differences in exposure to these compounds and there are few guidelines on optimal dose for cardiovascular health benefits.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13508
Uncontrolled Keywords:isoflavone, geinstein, daidzein, soya, phytoestrogen, antioxidant, arteriosclerosis, atherosclerosis

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